International Journal of Food Engineering and Technology

Archive

Volume 9, Issue 1, June 2025

  • Research Article

    The Effect of Independent Variables on the Vitamin Contents of Auricularia Auricula Judae (AAJ) Using Response Surface Methodology

    Inah Grace Michael, Ajoma Simon Okwoche*, Mfam Egar Mfam, Ceasar Essien Edem, Otu John Deg Deg

    Issue: Volume 9, Issue 1, June 2025
    Pages: 1-19
    Received: 9 January 2025
    Accepted: 5 February 2025
    Published: 18 March 2025
    DOI: 10.11648/j.ijfet.20250901.11
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    Abstract: The study investigated the quality of tree ear mushroom or Auricularia auricula judae (AAJ) as affected by the pre-treatment blanching and drying. This pre-treatment technique was optimized using RSM in which the independent variables blanching time (hot water), drying temperature (hot air oven)), and responses were fitted to a second order regress... Show More
  • Research Article

    Efficacy of Gliding Arc Plasma Discharge Remote Treatment on Microbial Decontamination of Black Pepper (Piper nigrum) Seeds

    Gayathri De Silva, Buddhika Weerasinghe, Neville Amunugoda*, Sanja Gunawardena, Ajith de Alwis

    Issue: Volume 9, Issue 1, June 2025
    Pages: 20-33
    Received: 15 February 2025
    Accepted: 28 February 2025
    Published: 26 March 2025
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    Abstract: Cold plasma technology is experimentally investigated globally as a green approach to microbial decontamination. Gliding Arc Plasma Discharge is one cost-effective design among many cold plasma configurations. The present study aimed to investigate the efficacy of Gliding Arc Plasma Discharge treatment for decontaminating black pepper seeds. Sample... Show More
  • Research Article

    Effects of Blending Ratios of Barley (Golden Eye), Potato (Bubbu), and Fermentation Duration on Quality of Sorghum (Muyra2) Based Injera

    Faris Mohammed Adem*, Solomon Abera Habte Giorgis, Dawit Mamiru Taressa

    Issue: Volume 9, Issue 1, June 2025
    Pages: 34-53
    Received: 22 February 2025
    Accepted: 11 March 2025
    Published: 19 April 2025
    DOI: 10.11648/j.ijfet.20250901.13
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    Abstract: Ethiopians eat injera, a traditional meal, all around the country. Injera that is prepared entirely with sorghum flour is hard, sticky, and friable when preserved. Sorghum-barley-potato flour blended injera is a common technique, although not much scientific research has been done on the subject. Therefore, the purpose of this study was to examine ... Show More